The exhibit includes more than 100 original documents and images, as well as government videos, from antiquated food guidelines to a scones recipe Queen Elizabeth II sent to President Dwight D. Eisenhower.

"The concern was malnutrition and getting enough calories," exhibit curator Alice Kamps said. "The very earliest guides didn't emphasize fruits and vegetables, because vitamins hadn't been identified or their importance in a nutritious diet wasn't known."

Kamps believes this exhibit will add to the conversation as the country wrestles with problems of obesity and unhealthy eating.

Check out some royal and presidential recipes from the past below, and click the titles to see the original documents. Please post comments or photos of your culinary creations to the World News Facebook Page.

"The best time to make vegetable soup is a day or so after you have fired chicken and out of which you have saved the necks, ribs, backs, uncooked. (The chicken is not essential, but does add something.)

Procure from the meat market a good beef soup bone – the bigger the better. It is a rather good idea to have it split down the middle so that all the marrow is exposed. I frequently buy, in addition, a couple pounds of ordinary soup meat, either beef or mutton, or both.